Romesco Sauce with Grilled Vegetables
Smoky, nutty romesco brightened with sherry vinegar and finished with silky olive oil, served over charred seasonal vegetables. A rustic Spanish platter that balances sweet roasted peppers, toasted almonds, and simple grilled veg for a satisfying weeknight centerpiece.
1 red peppers, roasted, roughly chopped
1 cup almonds, toasted
1 slice bread, stale or day-old, torn
2 clove garlic, peeled
1 tsp smoked paprika
½ tsp ground cumin
2 tbsp sherry vinegar
⅓ cup olive oil
1 tsp salt
1 pinch black pepper
2 zucchini, cut into 1/2-inch slices lengthwise
1 eggplant, cut into 1/2-inch slices
1 red onion, cut into 1/2-inch rounds
1 cup cherry tomatoes
2 tbsp olive oil
½ tsp salt
1 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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